Julienne the tofu, carrot, bamboo shoot, wood ear mushrooms and pork. Marinate the pork with the pre-flavoring ingredients and let rest for 30 minutes.
Boil water (not listed), parboil the julienned ingredients except pork. Then drain.
Boil the ★ water and dissolve the Weipa. When it reaches a boil, add the pork and separate the pieces with chopsticks.
Add the parboiled ingredients to the soup and thicken with katakuriko dissolved in water. Add pepper and black vinegar to flavor.
Beat the egg. While stirring the soup, pour in the egg slowly. Add sesame oil to finish, and it's done.
Garnish with cilantro. If you don't have it, use thinly sliced green onion instead. Add ra-yu spicy chili sesame oil to taste.
Story Behind this Recipe
This is our family favorite dish when we don't have much of an appetite in summer♪.
-In Step 5, make sure not to let the eggs lump together. -We don't make this soup spicy, so we cut down on pepper, and add ra-yu (spicy chili sesame oil) to our individual bowls! Adjust the amount of pepper and ra-yu! FYI, I always add vinegar before eating!